Edible fungi

ABSTRACT

An aqueous formulation comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient maybe combined with other ingredients to produce a wide range of foodstuffs or food ingredients including desserts (e.g. yogurt), reconstitutable drinks or soup and extruded foodstuffs (e.g. savory snack foods). Foodstuffs prepared may have medical applications (e.g. for treatment of joint mobility disorders, reducing fat uptake, lowering cholesterol, immune function stimulation, use on a pre-biotic and/or for affecting satiety).

This invention relates to edible fungi and provides a method ofpreparing edible fungi for use in foodstuffs, formulations of ediblefungi, dry particles comprising edible fungi, uses and methodsassociated with the aforesaid, foodstuffs per se and foodstuffs, methodsand uses of edible fungi in the promotion of good health.

It is known, for example from WO 00/15045 (DSM), WO96/21362 (Zeneca) andWO95/23843 (Zeneca) to use edible filamentous fungi as meat-substitutes,for example in the preparation of burgers and sausages. In such uses,filaments of the fungi are bound together, for example with egg albumin,and are texturised so that the product resembles muscle fibres andtherefore has a meat-like appearance and texture. Meat substitutes ofthe type described have been widely commercially available for manyyears under the trade mark QUORN.

The present invention, in one aspect, is based on the discovery thatedible fungi can be arranged to act as fat mimetics (in sharp contrastwith known uses where they are arranged to be meat-like and mimic musclefibres) and be used in a range of foodstuffs with excellent consumeracceptability.

It is also well-known to deliver active ingredients (e.g. vitamins,minerals, pharmaceuticals etc) in tablet (or other dosage) forms. Activeingredients may be prepared synthetically, then isolated and tableted.Alternatively, active ingredients may be extracted from raw materialscontaining them and then tableted. It is also known to fortify foodswith active ingredients (e.g. vitamins). However, in the aforesaidcases, a concentrate of substantially pure active ingredient isincorporated into the food, at low concentration and so as to havenegligible effect on the functionality, taste and/or rheology of thefood. Disadvantageously, the preparation of concentrates of activeingredients can be expensive. Furthermore, it is difficult to deliversufficiently high levels of a range of desired active ingredientswithout detrimentally affecting the quality of the food.

The present invention, in another aspect, is based on the discovery of ameans of delivering active ingredients into certain foodstuffs at levelsat which they can provide positive health benefits and/or promote goodhealth. Furthermore, at the same time, the means of delivering theactive ingredients can replace ingredients (e.g. fat) in foodstuffs thatmay potentially be detrimental to good health and contribute positivelyto the functionality and/or rheology of the foodstuff.

Thus, it is an object of the present invention to provide foodstuffswhich may be advantageous over known foodstuffs.

According to a first aspect of the invention, there is provided a methodof preparing an aqueous formulation of edible fungi, the methodcomprising providing a mixture which includes edible fungi in an aqueousliquid and subjecting the mixture to a size reduction process in orderto produce an aqueous formulation comprising edible fungal particleshaving a dimension in a first direction of less than 200 μm, whereinsaid dimension in said first direction is a maximum dimension of saidparticles.

Said edible fungi preferably comprise filamentous fungi. Saidfilamentous fungi preferably comprise fungal mycelia and suitably theedible fungi used in the method includes at least 80 wt %, preferably atleast 90 wt %, more preferably at least 95 wt % and, especially, atleast 99 wt % of fungal mycelia. Some filamentous fungi may include bothfungal mycelia and fruiting bodies. Preferred filamentous fungi for usein the method do not produce fruiting bodies. Where, however,filamentous fungi of a type which produces fruiting bodies are used inthe method, the edible fungi used in the method suitably includes atleast 80 wt %, preferably at least 90 wt %, more preferably at least 95wt % of fungal mycelia. Preferably, substantially only the fungalmycelia are used in the method—that is, said edible fungi provided insaid mixture preferably do not include any fruiting bodies.

Preferred fungi have a cell wall which includes chitin and/or chitosan.Preferred fungi have a cell wall which includes polymeric glucosamine.Preferred fungi have a cell wall which includes β1-3/1-6-glucans.

The edible fungi may include fungal cells of the order Mucorales asdescribed in WO 00/15045 (DSM).

Said edible fungi is preferably selected from fungi imperfecti.

Preferably, the edible fungi comprise, and preferably consistessentially of, cells of Fusarium species, especially of Fusariumvenenatum A3/5(formerly classified as Fusarium graminearum) (IMI 145425;ATCC PTA-2684 deposited with the American Type Culture Collection, 10801University Boulevard Manassas, Va., US) as described for example inWO96/21361 (Zeneca) and WO95/23843 (Zeneca).

Edible fungi provided in said mixture are preferably not bound togetherby a binding agent added to the fungi after they have been grown and/orharvested. Thus, said edible fungi need not be treated withhydrocolloids (e.g. starch, pectin, carrageenan or alginate) and/or withproteins (e.g. milk protein such as casein, ovoprotein such as eggalbumin or eggs themselves; vegetable proteins such as soy; cerealproteins, such as gluten; or enzymes such as proteases orphosphodiasterases). It is especially preferred that said edible fungiare not bound together by egg albumin. Thus, said edible fungi need notbe texturized prior to inclusion in said mixture.

Edible fungi in said mixture prior to said size reduction processpreferably have a dimension in a first direction which is a maximumdimension of particles of said edible fungi, of at least 400 μm. Thedimension in said first direction suitably refers to the length ofrespective edible fungi (especially where the fungi are filamentous).Preferably, the number average dimension in said first direction, e.g.length, of said edible fungi (i.e. the sum of the dimensions in thefirst direction divided by the total number of fungi measured) in saidmixture before said size reduction process is at least 400 μm. Theaverage dimension in said first direction (e.g. length) may be less than1000 μm, preferably less than 800 μm.

Said mixture may include at least 2% w/w, suitably includes at least 3%w/w, preferably includes at least 5% w/w, more preferably includes atleast 9% w/w of said edible fungi on a dry matter basis. Said mixturemay include less than 20% w/w, or less than 15% w/w of said edible fungion a dry matter basis.

Said mixture may include at least 50% w/w, suitably at least 70% w/w.preferably at least 75% w/w, more preferably at least 80% w/w water(including water present in any component of the mixture). In somecases, for example wherein the main or only solid material in themixture is provided by edible fungi, said water content may be at least85% w/w or even at least 89% w/w.

The water content is suitably less than 95% w/w, preferably less than91% w/w. In cases wherein edible fungi are not the only solid material,the water content may be 88% w/w or less.

Said aqueous liquid may comprise water having dissolved and/or suspendedsolids, for example as in milk, e.g. skim milk, or said aqueous liquidmay consist essentially of water. In some embodiments said aqueousliquid may include a protein, for example a vegetable protein such aspea protein isolate. In some embodiments, said aqueous liquid mayinclude a range of ingredients (e.g. sugar, oil, thickener, stabiliser)which may be components of a final product which incorporates saidedible fungi. Where said aqueous liquid includes dissolved and/orsuspended solids (in addition to said fungi) the amount of such solidsin said mixture may be less than 10% w/w, preferably less than 7.5% w/w.

Said mixture may be prepared by contacting said edible fungi and saidaqueous liquid. Said edible fungi are preferably in the form of a paste(that is comprising solids and water). The paste may include at least10% w/w, preferably at least 20% w/w edible fungi (e.g. fungal myceliaor hyphae) on a dry matter basis. The paste may include less than 50%.w/w, preferably less than 40% w/w, more preferably less than 30% w/w ofedible fungi on a dry matter basis.

Preferably, after contact of said edible fungi and said aqueous liquid,the edible fungi are allowed to equilibrate with the aqueous liquid forat least 5 minutes, more preferably at least 30 minutes prior to saidsize reduction process.

Said size reduction process preferably involves the use of a sizereduction apparatus which is able to subject the mixture to high shearforces. Said size reduction process suitably does not include the use ofa blade or blades arranged solely to affect the cutting of the ediblefungi. In one embodiment, the size reduction apparatus may comprise ahigh shear blender. In another embodiment, said apparatus may comprise ahomogeniser. In general, the use of a homogeniser is preferred over theblender. In some embodiments, the size reduction process may use twosize reduction apparatuses, suitably operated sequentially. For example,a said blender may be used, followed by a said homogeniser. In somesituations, for example when pilot plant (or larger) apparatus is used,shear forces generated within appropriately configured process equipmentmay be sufficient to effect size reduction.

Preferably, said aqueous formulation prepared is substantiallyhomogenous.

As described above, the aqueous formulation produced in the processcomprises particles having a dimension in a first direction of less than200 μm. The maximum dimension suitably refers to the length of thefungal particles (especially where the fungi are filamentous) but thereference to length is not intended to exclude the possibility of therebeing two (or more) substantially equal maximum dimensions which mayextend perpendicularly to each other. The number average of said firstdimensions of solid fungal particles produced in the method is suitablyless than 200 μm, is preferably less than 100 μm, is more preferablyless than 75 μm and is especially less than 50 μm. In some embodiments,said number average may be less than 40 μm, less than 30 μm or even lessthan 20 μm. The aforementioned smaller dimensions may be particularlyuseful for incorporation in certain foodstuffs.

The number average of said first dimensions may be at least 1 μm,preferably at least 5 μm, more preferably at least 10 μm.

Preferably, the ratio of the number average of said first dimensions ofthe particles after said size reduction to the number average of saidfirst dimensions of the fungi before said size reduction is less than0.5, preferably less than 0.25, more preferably less than 0.1.

Suitably, the mean of said first dimensions is less than 150 μm,preferably less than 100 μm, more preferably less than 75 μm with astandard deviation on the mean of less than 200 μm, preferably less than100 μm. The mean is preferably at least 10 μm.

Said edible fungal particles (after said size reduction) may have adimension in a second direction, measured perpendicular to said firstdirection, which is suitably less than 20 μm, preferably less than 10μm, more preferably less than 7 μm and especially 5 μm or less. Saiddimension in said second direction is preferably at least 1 μm, morepreferably at least 3 μm. Said dimension in said second direction ispreferably a diameter of the particles and is preferably substantiallythe same as a dimension in a third direction, perpendicular to thedimension in said second direction. Thus, preferably said particles havea substantially circular cross-section.

Preferably, the number average of the dimensions of the fungal particlesin said second direction is substantially the same for the edible fungiand the particles before and after the size reduction process.

The method of the first aspect may include contacting edible fungi withsaid aqueous liquid. The edible fungi may be in the form of a hydratedmass (e.g. a paste) which may include at least 50% w/w, suitably atleast 60% w/w, preferably at least 70% w/w water. Said hydrated masssuitably includes at least 10% w/w, preferably at least 15% w/w, morepreferably at least 20% w/w, especially at least 23% w/w of edible fungion a dry matter basis. Said amount of edible fungi may be less than 40%W/w, preferably less than 30% w/w on a dry matter basis.

Said aqueous liquid may include at least 80% w/w, preferably at least90% w/w water. In some embodiments, the aqueous liquid consistsessentially of water. In other embodiments, said aqueous liquid may bemilk, suitably having less than 15% w/w, preferably less than 10% w/w ofmilk solids on a dry matter basis. The amount of milk solids may be atleast 5% w/w, preferably at least 7.5% w/w on a dry matter basis.

According to a second aspect of the invention, there is provided amethod of preparing an aqueous formulation of edible fungi, the methodcomprising providing a mixture which includes edible fungi in an aqueousliquid and subjecting the mixture to a size reduction process in orderto produce an aqueous formulation comprising edible fungal particleshaving an average aspect ratio of less than 70.

For the avoidance of doubt, the average aspect ratio suitably refers tothe average of the dimensions of the fungal particles in a firstdirection (e.g. the average length) divided by the average of thedimensions of the fungal particles in a second direction (e.g.diameter).

Edible fungi in said mixture prior to said size reduction preferablyhave an average aspect ratio of at least 100, more preferably at least150, especially at least 200. The average aspect ratio may be less than500, preferably less than 300.

The average aspect ratio of the particles after said size reductionprocess is suitably less than 65, preferably less than 60, morepreferably less than 50, especially less than 40. In some embodiments,the average may be less than 30, less than 20, less than 15, less than10 or even less than 5.

The aspect ratios of the second aspect may be applied to the inventionof the first aspect.

According to a third aspect of the present invention, there is providedan aqueous formulation of edible fungi prepared according to the firstand/or second aspects.

According to a fourth aspect of the present invention, there is providedan aqueous formulation of edible fungi, the formulation comprisingedible fungal particles having a dimension in a first direction of lessthan 200 μm wherein said dimension in said first direction is a maximumdimension of said particles and/or an aspect ratio of less than 70 in anaqueous liquid.

Said aqueous formulation is preferably substantially homogenous.

Said formulation may includes at least 3% w/w, suitably includes atleast 5% w/w, more preferably includes at least 7% w/w and especiallyincludes at least 9% w/w of said edible fungi on a dry matter basis.Said mixture may include less than 20% w/w, or less than 15% w/w of saidedible fungi on a dry matter basis.

Said mixture may include at least 50% w/w, suitably at least 70% w/w,preferably at least 75% w/w, more preferably at least 80% w/w water(including water present in any component of the mixture). In somecases, for example wherein the main or only solid material in themixture is provided by edible fungi, said water content may be at least85% w/w or even at least 89% w/w.

The water content is suitably less than 95% w/w, preferably less than91% w/w. In cases wherein edible fungi are not the only solid material,the water content may be 88% w/w or less.

Said formulation optionally includes milk solids (e.g. provided by skimmilk). The formulation may include 0 to 15% w/w, suitably 0-10% w/wespecially 0 to 7.5% w/w milk solids on a dry matter basis.

Said formulation is suitably shear thinning pseudoplastic, suitablyexhibiting apparent viscosities ranging between 3000 and 20 centipoiseover the range 2 to 100 rpm on a Brookfield LV1 rotational viscometer.

The aqueous formulation of the fourth aspect may have any relevantcharacteristic described according to the first and second aspects.

The aqueous formulation described herein may have many potential uses,for example in the preparation of foodstuffs (e.g. yoghurts, deserts,drinks) and/or ingredients for foodstuffs as hereinafter described.Advantageously, the formulation can be used to prepare foodstuffs whichhave a lower fat content than in corresponding conventional foodstuffs,since the edible fungi when present in the form described have beenfound to act as a fat mimetic.

One use of the aqueous formulation is in the preparation of dried ediblefungal particles having low or substantially no residual moisture.Therefore, according to a fifth aspect of the present invention, thereis provided a method of preparing dried particles of edible fungi whichsuitably may be used as a fat mimetic in downstream applications, themethod comprising removing water from an aqueous formulation of thethird or fourth aspects and isolating dried particles of said ediblefungus.

The dimensions and/or average dimensions and/or aspect ratios of thedried particles are preferably as described herein for the particles insaid aqueous formulation.

Dried particles isolated in the method may have a residual moisturecontent of less than 10% w/w, suitably less than 7.5% w/w, preferablyless than 5% w/w, more preferably less than 3% w/w. The residualmoisture content may be greater than 0.5% w/w.

The bulk density of the dried particles may be in the range 200-8000kgm⁻³.

Preferably, water is removed in the method by spray drying the aqueousformulation.

In some circumstances, an aqueous formulation which includes milk, forexample skim milk (rather than water alone) together with edible fungalparticles may be more advantageously dried than a formulation which doesnot include milk and/or includes water alone. More particularly, dryparticles prepared from a formulation which includes milk may bere-dispersible in an aqueous liquid more readily in downstreamprocessing.

In the method of preparing dry particles, said aqueous formulation usedmay include at least 5% w/w, preferably at least 7% w/w of edible fungion a dry matter basis. The amount of edible fungi may be less than 15%w/w, for example less than 13% w/w.

According to a sixth aspect of the invention, there is provided dryparticles comprising edible fungi prepared in a method according to thefifth aspect.

According to a seventh aspect of the invention, there is provided driedparticles comprising edible fungi per se.

The dimensions and/or average dimensions and/or aspect ratios of thedried particles are preferably as described herein for the particles inthe aqueous formulation. In preferred embodiments, the number average ofdimensions of fungal particles in a first direction wherein said firstdimension is a maximum dimension of the particles is less than 50 μm.The average aspect ratio may be at least 200.

According to an eighth aspect of the invention, there is provided theuse of an aqueous formulation comprising edible fungi or dried particlescomprising edible fungi as described herein in the preparation of afoodstuff.

According to a ninth aspect of the invention, there is provided a methodof preparing a foodstuff, the method comprising contacting an aqueousformulation comprising edible fungi or dried particles comprising ediblefungi as described herein with other ingredients of said foodstuff.

The aqueous formulation of edible fungi or dried particles of ediblefungi may be as described in any statement herein. The amount of saidaqueous formulation or dried particles of said edible fungi may beselected such that in the prepared foodstuff, there is at least 2% w/w,preferably at least 3% w/w, more preferably at least 4% w/w, especiallyat least 4.5% w/w of edible fungi on a dry matter basis (especiallyfungal mycelia or hyphae). The amount of said edible fungi on a drymatter basis may be less than 10% W/w, suitably less than 8% w/w,preferably less than 7% w/w, more preferably less than 6% w/w,especially less than 5% w/w.

The other ingredients and the amounts thereof in said foodstuff willgenerally depend on the nature of the foodstuff being prepared. However,ingredients common to a number of foodstuffs are suitably milk (e.g.skim milk) and/or milk (e.g. skim milk) powder. Thus, the method mayinvolve contacting the edible fungi with milk or milk powder wherein theamount of milk powder may be at least 2% w/w, preferably at least 3%w/w. It is preferably less than 20% w/w, more preferably less than 15%w/w. The amount of skim milk may be less than 80% w/w, preferably lessthan 75% w/w. Another ingredient that may be common to a number offoodstuffs is sugar (i.e. sucrose) and the method may involve contactingthe edible fungi with sugar wherein the amount of sugar is at least 0.5%w/w, suitably is at least 1% W/W preferably is at least 2% w/w, morepreferably is at least 3% w/w and, especially, is at least 3.5% w/w. Theamount may be less than 15% w/w, preferably less than 13% w/w.

Said foodstuff may include a protein source, especially avegetable-derived protein source such as pea protein. Such a proteinsource may be additional to but suitably is used instead of milk or skimmilk. Advantageously, the method may involve adding edible fungi ordried particles thereof to a dispersion or preferably a solution,suitably an aqueous solution of said protein, thereby to contact theingredients. Suitably, the aqueous formulation prepared in the methodincludes at least 1% w/w, preferably at least 2% w/w, more preferably atleast 2.5% w/w, of protein from said protein source; and suitablyincludes less than 10% w/w, preferably less than 8% w/w, more preferablyless than 7% w/w, especially less than 6% W/W of edible fungi on a drymatter basis. Suitably, at least 2% w/w, preferably at least 3% w/w,more preferably at least 4% w/w, especially at least 4.5% w/w of ediblefungi on a dry matter basis is in said aqueous formulation.

In some embodiments, said foodstuff may include no milk (dairy product)or skim-milk (dairy product) and, more preferably, includes noingredient derived from milk. In this event, said foodstuff mayadvantageously address the problem of lactose intolerance.

It has been found that the edible fungi can act as a fat mimetic and,accordingly, the amount of fat and/or fat containing ingredients addedcan be reduced. More particularly, it has been found that the ediblefungi promote the creamy mouthfeel typically associated with fat.

The foodstuff prepared in the method may be a dessert (e.g. a chilleddessert), for example a mousse, creme caramel or chocolate dessert (orthe like). More generally, the foodstuff may be a hot-fill, cold-fill,demouldable, non-demouldable, aerated or non-aerated dessert.

The foodstuff prepared in the method may be a yoghurt. In oneembodiment, preparation of a yoghurt may involve contacting, suitablywith mixing, edible fungi (suitably in said aqueous formulation or asdry particles) with sugar, milk (e.g. skim milk) and/or milk (e.g. skimmilk) powder and water. In another embodiment, preparation of a yoghurtmay involve contacting edible fungi (suitably in said aqueousformulation or as dry particles) with a protein source, for example avegetable-derived protein source such as pea protein. The mixture may besubjected to a size-reduction process; for example sheared. Thereafter,sweetening means, for example sugar may be added. The total proteincontent in the yoghurt may be at least 2% w/w, preferably at least 3%w/w, more preferably at least 4% w/w, especially at least 5% w/w. Theamount may be less than-10% w/w, preferably less than 8% w/w, morepreferably less than 6% w/w. After contact and mixing of theingredients, a culture may be added and the mixture incubated.Thereafter, the mixture may be sheared, prior to the optional additionof flavouring. Advantageously, less than 1% w/w suitably less than 0.5%w/w, preferably less than 0.2% w/w, more preferably less than 0.1% w/w,especially substantially no additional polysaccharide and/or gelatinstabilisers are added to the yoghurt in the method.

The foodstuff prepared in the method may be an ice-cream type dessert.Preparation of a said dessert may involve contacting, suitably withmixing (e.g. with a high shear mixer), said edible fungi with sugar,glucose syrup, milk (e.g. skim milk) powder and oil (e.g. palm oil) andoptionally one or more stabiliser/emulsifier. After further treatment,the mixture may be whipped and frozen.

The foodstuff prepared in the method may be a milk drink. In oneembodiment, preparation of such a drink preferably involves the use ofsaid edible fungi in combination with milk (e.g. skim milk) paste orpowder. For example, the combination may comprise a dispersion of ediblefungi in skim milk or a dispersion of dry particles comprising skim milkand fungi. The combination is preferably contacted with otheringredients and milk and/or water added as required with suitablemixing. In another embodiment, a milk drink may be prepared which is notdairy product based and suitably therefore does not include any dairyproducts. In this case, said foodstuff may be prepared by contactingedible fungi, suitably dry particles thereof, with an oil (e.g. avegetable oil) and with water. A sweetener for example sucrose may alsobe added. A suitable stabiliser and/or thickener may be included. Themixture is preferably mixed to produce a substantially homogenousdispersion. Said foodstuff may include at least 1% w/w, preferably atleast 2% w/w; and suitably 10% w/w or less, preferably 5% w/w or less ofedible fungi on a dry matter basis. Said foodstuff may include at least0.5% w/w, preferably at least 1% w/w; and suitably less than 5% w/w,preferably less than 2.5% w/w of an oil. The foodstuff may include atleast 85% W/W of water.

The foodstuff prepared in the method may be a low fat spread whichsuitably comprises a water in oil emulsion wherein, suitably, the oilphase is a continuous phase and the water phase is a dispersed phase.Preferably, the foodstuff is prepared such that the edible fungi are acomponent of the water phase. To this end, preferably the methodinvolves contacting edible fungi, preferably an aqueous dispersionthereof, with other ingredients to prepare the water phase. Preferably,a buttermilk solution is prepared which includes said edible fungi. Saidpreparation may include a homogenisation step. Other ingredients may beadded into the water phase. An oil phase may be prepared in aconventional manner.

After preparation of the respective oil phase and water phase, the twoare mixed and processed to prepare the spread.

According to a tenth aspect of the invention, there is provided afoodstuff which comprises edible fungi.

Said edible fungi in said foodstuff may have any feature of the ediblefungi prepared in the first and/or second aspects; and/or present in theaqueous formulations of the third and/or fourth aspects and/or resultingfrom a method according to the ninth aspect.

The ratio of the % w/w of egg albumin powder to the % w/w of ediblefungi in said foodstuff is suitably less than 0.1, preferably less than0.05, more preferably less than 0.01. Preferably the foodstuff includessubstantially no albumin powder and/or no egg albumin at all.

Said edible fungi are preferably adapted to act as a fat mimetic in thefoodstuff.

Said foodstuff preferably includes a quantity of edible fungi on a drymatter basis as present in the foodstuff prepared in the ninth aspect.Said foodstuff may include 2-10% w/w, preferably 4-10% w/w of ediblefungi on a dry matter basis.

Said foodstuff preferably includes edible fungal particles having adimension in a first direction of less than 200 μm wherein saiddimension in said first direction is a maximum dimension of saidparticles and/or an aspect ratio of less than 70. The dimensions and/oraspect ratio may be as described in any statement herein.

Said foodstuff may be a dairy product.

Said foodstuff may be selected from the group comprising a dessert (e.g.yoghurt or ice-cream type dessert), milk drink (including non-dairybased drinks) or low-fat spread. Preferably, it is selected from adessert (e.g. yoghurt or ice-cream type dessert) and a low-fat spread.

When said foodstuff is a yoghurt, it may have any feature of the yoghurtdescribed according to the ninth aspect.

When said foodstuff is an ice-cream type dessert, it may have anyfeature of the dessert described according to the ninth aspect.

When said foodstuff is a milk drink, it may have any feature of thedrink described according to the ninth aspect.

When said foodstuff is a low fat spread, it may have any feature of thespread described according to the ninth aspect.

According to an eleventh aspect of the invention, there is provided theuse of an edible fungus in the preparation of a foodstuff for humanconsumption, especially a dairy product (suitably so that said ediblefungus, not solely an extract thereof is present in the foodstuff), fortreatment of joint mobility disorders; for reducing fat uptake; forlowering cholesterol; for immune function stimulation; as a pre-bioticand/or for affecting satiety. According to a twelfth aspect of theinvention, there is provided a method of preparing a foodstuff,especially a dairy product, having at least 300 mg (preferably at least350 mg and suitably less than 600 mg) of N-acetylglucosamine per 100 gof foodstuff; at least 600 mg (preferably at least 750 mg and suitablyless than 1300 mg) of β-glucan per 100 g of foodstuff.

The edible fungi and/or foodstuff of the eleventh and/or twelfth aspectsmay be as described in any statement herein. Preferably, said ediblefungi is adapted to act as a fat mimetic in said foodstuff.

Said foodstuff is preferably fluidic and/or spreadable.

Said foodstuff suitably includes less than 2% w/w, preferably less than0.5% w/w, especially less than 0.25% w/w or even less than 0.1% w/w ofegg albumin. Said, foodstuff preferably includes substantially no eggalbumin.

Said edible fungi preferably comprise a filamentous fungus.

According to a thirteenth aspect, there is provided a foodstuff, havingat least 300 mg of N-acetylglucosamine and at least 600 mg of β-glucanper 100 g of foodstuff.

Any feature of any aspect of any invention or embodiment describedherein may be combined with any feature of any aspect of any otherinvention or embodiment described herein mutatis mutandis.

Specific embodiments of the invention will now be described, by way ofexample, with reference to the accompanying drawings, in which:

FIG. 1 is a schematic representation of an APV Lab 2000 homogeniser;

FIG. 2 is a principal component plot describing the attributes of anice-cream type dessert;

The following are referred to hereinafter:

mycoprotein paste—refers to a visco-elastic material comprising a massof edible filamentous fungus derived from Fusarium venenatum A3/5(formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCCPTA2684 deposited with the American type Culture Collection, 10801University Boulevard Manassas, Va., US) and treated to reduce its RNAcontent to less than 2% by weight by heat treatment. Further details onthe material are provided in WO96/21362 and WO95/23843. The material maybe obtained from Marlow Foods Limited of Stokesley, U.K. It comprisesabout 25 wt % solids made up of non-viable RNA reduced fungal hyphae ofapproximately 400-750 μm length, 3-5 μm in diameter and a branchingfrequency of 2-8 tips per hyphal length.

Hobart mixer—a beater mixer with a planetary mixing action made byHobart Corporation of Troy Ohio, U.S.A.

Silverson L4RT high shear blender—obtained from Silverson Machines Ltdof Bucks, England.

APV Lab 2000 homogeniser—supplied by APV Homogenisers AS of Denmark. Itis a research and development tool for exploring homgenisation at feedstream pressures of up to 2000 bar.

Crepaco homogeniser—supplied by APV Crepaco and capable of operating ata maximum feed stream pressure of 350 bar.

Kestner Lab Spray Dryer—Spray Dryer No 5 obtained from KestnerEvaporator & Engineer Co of London, England.

Stefan Mixer—supplied by Stephan Nahrungsmittel und Verfahrens Technikof Germany. For this mixer, the mixing head is based on the speed ofrotation of selected blade designs.

Modified starch (National Starch Coarse Instant Clear Jel)—apre-gelatinised modified starch used as a thickener obtained fromNational Starch.

Butter flavour 2807—a mixture of flavouring substances obtained fromDanisco Ingredients of Denmark.

Buttermilk powder—supplied by Diary Crest of Surbiton, U.K.

Pea protein isolate—obtained from ACP Ingredients Limited

Oil blend (Grindstead PS209)—blend of mono and triglycerides based onedible fully hydrogenated vegetable oil obtained from DaniscoIngredients of Denmark.

Ytron mixer—a high shear mixer

Dimodan OT—an emulsifier comprising distilled monoglycerides of fattyacids supplied by Danisco Ingredients of Denmark.

Pectin Grinsted PS209—a pectin thickener from Danisco.

Butter flavour 2822—a mixture of flavouring substances obtained fromDanisco Ingredients of Denmark.

Crepaco Scraped Surface Heat Exchanger—supplied by APV Crepaco. Itprovides a means by which product can be heated or cooled within ajacketed vessel and, at the same time, scraping the surface of the heattransfer contact point so as to prevent fouling.

Genupectin YM-100-L—a pectin thickener obtained from CP Kelco UK Ltd

Viscarin GP2050—a carrageenan—based hydrocolloid obtained from FMCBiopolymer Ltd.

EXAMPLE 1 The Influence of Dispersion Time and Mixing Methodology onDispersion Efficiency

Mycoprotein paste was added to shop-bought skim milk at 25% w/w and leftto ‘hydrate’ further for 5, 15 and 30 minutes. After each time intervalthe ‘dispersion’ was filtered using a coarse muslin cloth and the amountof residual solids quantified as a measure of degree of dispersion. Inaddition, at each time interval one batch of the dispersion was mixedfor 4 minutes using a Hobart mixer on setting number 4 whilst a secondbatch was mixed using a Silverson L4RT high shear blender using aslotted disintegrating head at 8000 rpm. In each case the dispersionefficiency was measured on the basis of residual solids in the muslincloth.

Results are provided in Table 1.

TABLE 1 TIME % PROCESS (min) RESIDUAL SOLIDS NO TREATMENT 5 95% 15 94%30 94% MIXING USING 5 20% SILVERSON MIXER 15 15% 30 8% MIXING USING 560% HOBART MIXER 15 42% 30 30%

The experiments illustrate that it is beneficial to hydrate themycoprotein paste prior to dispersion by agitation. Additionally, it isbeneficial to use a high shear mixer (e.g. Silverson). Similar benefitswere found for dispersions made in either 3% w/w caseinate solution or3% w/w whey protein concentrate instead of skim milk. In general terms,any protein-containing aqueous liquid may be used.

Unless otherwise stated herein, when a formulation comprisingmycoprotein paste and skim milk or water is used, the paste is allowedto hydrate for 30 minutes prior to subsequent use.

EXAMPLE 2 Investigations Relating to Homogenisation

The basic principles of homogenisation will be described with referenceto FIG. 1. Unhomogenised product 2 enters the valve seat 4 at lowviscosity and low pressure. As the product flows through an adjustableclose clearance area between a valve 6 and seat 4, there is a rapidincrease in velocity with a corresponding decrease in pressure. Thisintense energy transition occurs in microseconds and produces turbulentthree dimensional mixing layers that disrupt particles at the dischargefrom the gap 8. The homogenised product (9) impinges on an impact ring10 and exists at a pressure sufficient for movement to the nextprocessing stage. The acceleration of the liquids through the gap alsoproduces a pressure drop to below the vapour pressure of somecomponents. This may lead to implosive forces being generated.

Effect of Homogenisation Temperature on Flowrate through Homogeniser

The effect of homogenisation temperature on flow rate through the APVLab 2000 homogeniser of the mycoprotein/skim milk formulation describedin Example 1 was assessed over a range of pressures and the results areprovided in Table 2 wherein “1^(st) stage” and “2^(nd) stage” pressurerefer to the pressure of the formulation when entering through valveseat 4 and the subsequent downstream pressure (the pressure measured atthe exit of the valve assembly) respectively.

TABLE 2 2^(nd) stage 1^(st) stage Temperature pressure pressure ° C.(bar) (bar) Q (kg/h) 20 0 0 15 20 90 500 8 20 230 1210 6 20 350 1600 5.450 90 500 11 50 230 1210 10 50 350 1600 10 70 90 500 8 70 230 1210 6.670 350 1600 6

It will be noted from Table 2 that the optimum flow rate is achieved atabout 50° C.

(b) Effect of Dispersion and/or Homogenisation Processes on HyphalAspect Ratio of the Mycoprotein

Typically, mycoprotein hyphae are 400-750 μm in length with a diameterof 3-5 μm. The effect of a range of dispersion and/or homogenisationprocesses on the measured hypal lengths of mycoprotein filaments wasinvestigated. Details of processes used and the results are provided inTable 3a. In each case, a formulation was prepared of mycoprotein paste(25% w/w) and water or skim milk, with the paste being allowed tohydrate for 30 minutes prior to the subsequent processes described inthe Table.

The assessment of hyphal lengths in a sample of mycoprotein isundertaken as follows: Light microscope preparations are made from thesample and light microscope images captured and processed as greyscalebitmaps. The images are saved on 8-bit greyscale bitmaps to a resolutionof 764-576 pixels. The magnification was determined as 0.81 micron/pixelusing a static graticule and corresponding to a field of view of0.62×0.47 mm for each image. Dedicated software was written to analysethe images.

TABLE 3a Standard Example Mean deviation Median No Process (um) (um)(um) 2a The formulation of mycoprotein paste in water was dispersedusing a 34.1 66.1 7.3 Silverson blender as described in Example 1 2b Theformulation of mycoprotein paste in water was dispersed using aSilverson blender as described in Example 1 followed by homogenisationusing the Crepaco homogeniser at 270 bar 2c The formulation ofmycoprotein paste in water was dispersed using a 18.3 20.5 12.1Silverson blender as described in Example 1 followed by homogenisationusing the Crepaco homogeniser at 270 bar followed by homogenisationusing the APV Lab 2000 homogeniser at an inlet pressure of 750 bar and asecond stage pressure of 75 bar 2d The formulation of mycoprotein pastein water was dispersed using a 15.7 15.7 11.3 Silverson blender asdescribed in Example 1 followed by homogenisation using the Crepacohomogeniser at 270 bar followed by homogenisation using the APV Lab 2000homogeniser at an inlet pressure of 1500 bar and a second stage pressureof 350 bar. 2e The formulation of mycoprotein paste in skim milk wasdispersed using a 50.8 53.1 31.5 Silverson blender as described inExample 1. 2f The formulation of mycoprotein paste in skim milk wasdispersed using a 26.5 52.2 13.7 Silverson blender as described inExample 1 followed by homogenisation using the Crepaco homogeniser at270 bar. 2g The formulation of mycoprotein paste in skim milk wasdispersed using a 15.9 14.9 11.3 Silverson blender as described inExample 1 followed by homogenisation using the Crepaco homogeniser at270 bar followed by homogenisation using the APV Lab 2000 homogeniser atan inlet pressure of 750 bar and a second stage pressure of 75 bar. 2hThe formulation of mycoprotein paste in skim milk was dispersed using a15.4 13.5 11.3 Silverson blender as described in Example 1 followed byhomogenisation using the Crepaco homogeniser at 270 bar followed byhomogenisation using the APV Lab 2000 homogeniser at 1500 bar.It will be noted from Table 3a that the Silverson and/or the APV orCrepaco homogenisers can be used to reduce the aspect ratio(length/diameter) of the mycoprotein filaments significantly—from 90 toabout 10 for the Silverson; to about 5 in the case of the Crepacohomogeniser; and to about 3 in the case of the APV homogeniser (assumingthe mean native filament length to be 450 μm and 5 μm in diameter).

EXAMPLE 3 Spray Drying of Homogenised Dispersion of Mycoprotein

Dispersions of mycoprotein paste in water (Example 3a) or skim milk(Example 3b) were prepared as described in Example 1 except that eachdispersion was made at 30% w/w and was homogenised using an APV Crepacohomogeniser at 270 bar before spray drying. Spray drying was carried outusing a Kestner Lab Spray Drier at 190° C. inlet and 90° C. outlettemperature and an evaporation rate of 25 Kg/L. In addition, a furthersample (Example 3c) was prepared by further homogenising theaforementioned sample in skim milk on the APV Lab 2000 machine (usinginlet pressure of 1500 bar and outlet pressure of 300 bar) before spraydrying as described.

The typical morphology of the spray dried material was assessed asdescribed in Example 2(b) and the results are provided in Table 3b.

TABLE 3b Standard Example Mean deviation Median No Summary of Process(um) (um) (um) 3a Mycoprotein in water homogenised at 270 bar and 29.336.8 15.4 then spray dried. 3b Mycoprotein in skim milk homogenised at270 bar 23.6 37.2 12.1 and then spray dried 3c Mycoprotein in skim milkhomogenised at 270 bar, 14.9 12.3 12.1 then at 1500 bar and then spraydried.

EXAMPLE 4 Preparation and Evaluation of Yoghurts

Seven batches of yoghurt were prepared such that a mycoprotein pastecontent of 20% w/w was present in the final product. This concentrationdelivers about 5% W/W of paste solids on a dry matter basis. The sevenbatches varied from one another in using various hyphal aspect ratiosand/or dispersion rheologies (based on the results in Example 1) andsome were made using dried product produced as described in Example 3.

In a separate experiment, a batch of yoghurt was prepared such that themycoprotein paste content of 20% w/w was present in the final product.However, instead of skim milk protein a non-dairy protein was used. Thiswas pea protein isolate (itself containing about 85% protein).

Details on the preparation of mycoprotein for the batches are providedin Table 4.

TABLE 4 Example No Description 4a Control with protein at 5.5% w/w (Nomycoprotein). 4b 20% w/w mycoprotein addition using formulation ofmycoprotein in water, dispersed by Silverson mixing (Example 1a). 4c 20%w/w mycoprotein addition using formulation of mycoprotein in water,homogenised with a Crepaco unit at 270 bar (Example 2b) 4d 20% w/wmycoprotein addition using formulation of mycoprotein in water andhomogenised with APV Lab 2000 at 750 bar (similar to Example 2c butCrepaco not used). 4e 20% w/w mycoprotein addition using formulation ofmycoprotein in water, homogenised with an APV Lab 2000 at 1750 bar(similar to Example 4d but higher pressure used) 4f Yoghurt preparedfrom reconstituted mycoprotein and skim milk spray dried power, so as togive an equivalent of 20% w/w native paste in the finished product.Powder prepared using a Crepaco homogeniser at 270 bar followed by spraydrying as described in Example 3b 4g Yoghurt prepared from reconstitutedmycoprotein and skim milk spray dried powder, so as to give anequivalent of 20% w/w native paste in the finished product. Powderprepared using an APV Lab 2000 homogeniser at 1750 bar followed by spraydrying. 4h 20% w/w mycoprotein addition using formulation of mycoproteinin 3% (w/w)_pea protein solution, homogenised with an APV Lab 2000 at750 bar

The yoghurts of Examples 4a-4g were prepared as a base mix to whichstrawberry fruit preparation (obtained from Kerry Aptunion FruitPreparations of Worcester, England) was added. The base mixes includedsugar, skim milk, skim milk powder and water at levels described inTable 5, with the total protein content in each case being about 5.5%w/w.

TABLE 5 Paste/spray Skim Mycoprotein/ dried Skim Milk Batch proteinpowder Milk Powder Sugar Water No used (%) (%) (%) (%) (%) 4.1 4a 0 808.17 4 7.83 4.2 4b 20 71 2.74 4 2.26 4.3 4c 20 71 2.74 4 2.26 4.4 4d 2071 2.74 4 2.26 4.5 4e 20 71 2.74 4 2.26 4.6 4f 10.4 20 2.57 4 63.03 4.74g 10.4 20 2.57 4 63.03

In the case of the pea protein yoghurt, pea protein isolate wasdissolved in water at 3.1% w/w protein content in the final solution.Mycoprotein was then dispersed in this at 20% w/w and the resultantdispersion homogenized using the APV Lab Machine at 750 bar. Sugar wasadded at 6% w/w and the resultant base mix was processed by fermentationto yoghurt as described below.

The base mixes prepared were heated with agitation to 90° C. for 10minute and then cooled rapidly to 42° C. A mixed thermophilic blend ofculture was added at a rate of 0.1 units per litre where 1 unit=about 1gram of freeze dried culture of Lactobacillus delbrueckii sspbulgaricus, Streptococcus themophillus, Lactobacillus acidophilus andBifidobacterium. The mixes were incubated at 42° C. for approximately 6hours or until the pH had dropped from 6.8 to 4.55. At this end point,the incubating mixes were sheared using a hand held Braun™ high shearblender. The sheared mixes were then cooled to <20° C. where fruitpreparation was added at 15% w/w and the mixes potted and lidded withcooling to <5° C. The pots were equilibrated for six days prior toevaluation.

No additional polysaccharide or gelatin stabilisers were used.Finished-product fat levels for Batches 2 to 8 were <0.5% w/w.

Samples of yoghurts were evaluated to assess the geometry of themycoprotein filaments contained therein as is described in Example 2(b)and the results are provided in Table 6.

TABLE 6 Mean Batch No from used for Standard 25^(th) 75^(th) log yoghurtMean deviation Median percentile percentile scale preparation (um) (um)(um) (um) (um) (um) 4.2 18.7 36.5 7.3 4.0 13.3 7.7 4.3 10.0 17.9 5.7 3.29.7 5.6 4.4 13.9 17.2 8.9 4.8 16.2 8.5 4.5 12.4 10.9 8.9 5.7 15.4 8.84.6 15.0 29.7 8.1 4.8 12.1 7.8 4.7 16.0 27.8 8.1 4.8 15.4 9.0

The yoghurts prepared were evaluated by a panel of assessors trained insensory descriptive analysis. A vocabulary was agreed during pretrialtraining sessions with this panel such that textural attributes for theyoghurts could be assessed and quantified. The scores for attributesassessed and overall score for acceptability are provided in Table 7a.The higher the value for acceptability, the more acceptable the product.

TABLE 7a Batch No used for yoghurt Ac- prep- cepta- aration SmoothGrainy Soft Airy Watery Chalky bility 4.1 9 2 2 8 7 2 5 4.2 2 9 6 9 4 62 4.3 2 8 6 9 4 9 2 4.4 9 2 7 9 2 2 7 4.5 9 3 7 9 2 3 6 4.6 6 6 8 9 5 93 4.7 8 4/5 8 ? 5 8 5 4.8 9 2 3 8 6 6 5

Table 7a shows that the smoothness of the product is significantlyaffected by the process used to prepare the mycoprotein for the yoghurt.Higher pressure homogenisation tends to lead to smoother yoghurts.Accordingly, in preferred embodiments for preparing yoghurts, highpressure homogenisation is used and/or the mean hyphal length is reducedto about 15 μm.

The yoghurt made from pea protein was found to process to give anacceptable product. The pea protein had been selected as a non-dairyprotein source which did not have significant undesirable flavoursassociated with it, so often a characteristic of products of this type.The resultant product was found to have good eating quality as describedby Table 7a. In particular, the use of pea protein with mycoprotein wasfound to give a good flavour profile which is potentially a significantproduct advantage where off-flavours such as “beany” are oftenassociated with products of this type. It should be appreciated from theexamples that the mycoprotein appears to behave as a fat mimeticimporting good mouth feel. Further, it is not essential to useadditional polysaccharides or gelatin to promote texture at the very lowfat levels found.

As described above, the mycoprotein paste content in the products was20% w/w and/or the products included about 5% w/w of paste solids. Atthis level, it is believed sufficient glucosamine, chitin and β-Glucancan be delivered to have positive health benefits. For example, 1.5g/day of glucosamine, 3-10 mg/day of β-glucans, 1 g/day of chitin and aratio of linoleic acid to linolenic acid in the range 4.1 to 10.1 may bedesirable.

Table 7b details nutrient levels supplied by mycoprotein in a 150 g potof yoghurt of various paste inclusions (%) and paste g wet wt.

TABLE 7b Nutrient from mycoprotein Paste Paste B- Inclusion (g wetGlucosamine Chitin Glucan Fibre Fat w-3-lin w-6-lin (% w/w) wt) (mg)(mg) (mg) (g) (g) (mg) (mg) 10 15 300 300 600 0.900 0.003 60.0 206 1522.5 450 450 900 1.350 0.005 90.0 309 20 30 600 600 1,200 1.800 0.006120.0 411 25 37.5 750 750 1,500 2.250 0.008 150.0 514 30 45 900 9001,800 2.700 0.009 180.0 617

As will be appreciated from the above, preparing yoghurts in the mannerdescribed enables advantageously high levels of important nutrients tobe supplied whilst not affecting significantly (and in some casesimproving) the eating quality of the yoghurt.

EXAMPLE 5 Preparation and Evaluation of Ice-Cream Type Desserts

Eight batches of ice-cream type dessert were prepared such that amycoprotein content of 20% w/w was present in the final product. Thisconcentration delivers about 5% w/w of paste solids. The eight batchesvaried from one another in using various hyphal aspect ratios and/ordispersion rheologies and some were made using dried product produced asdescribed in Example 3. Details of the batches and particularly thepreparation of the mycoprotein in the batches are provided in Table 8.

TABLE 8 Example No Description 5a Control without extra skim milk tocompensate for paste (no mycoprotein) 5b Control with extra skim milk tocompensate for paste (no mycoprotein) 5c 20% w/w mycoprotein additionusing formulation of mycoprotein in water, dispersed by Silverson mixing(Example 2a) 5d 20% w/w mycoprotein addition using formulation ofmycoprotein in water homogenised with a Crepaco unit at 270 bar (Example2b) 5e 20% w/w mycoprotein addition using formulation of mycoprotein inwater homogenised with an APV Lab 2000 at 1750 bar (similar to Example2c but Crepaco not used). 5f 20% w/w mycoprotein addition usingformulation of mycoprotein in water, homogenised with an APV Lab 2000 at1750 bar (similar to Example 5e but higher pressure used). 5g Dessertprepared from reconstituted mycoprotein and skim milk spray driedpowder, so as to give an equivalent of 20% w/w native paste in thefinished product. Powder prepared using a Crepaco homogeniser at 270 baras pre-treatment. 5h Dessert prepared from reconstituted mycoprotein andskim milk spray dried powder, so as to give an equivalent of 20% w/wnative paste in the finished product. Powder prepared using an APV Lab2000 homogeniser at 1750 bar as pre-treatment.

All desserts were prepared as having finished product fat levels of 4.5%w/w and 31% w/w total solids. A summary of the ingredients is providedin Table 9.

TABLE 9 Skim Mycoprotein/ milk Glucose Palm Stabiliser protein Waterpowder syrup Sugar oil Emulsifier Batch No used % w/w % w/w % w/w % w/w% w/w % w/w 5.1 5a 69 9 5 12 4.5 0.5 5.2 5b 63.8 14.2 5 12 4.5 0.5 5.35c 69 9 5 12 4.5 0.5 5.4 5d 69 9 5 12 4.5 0.5 5.5 5e 69 9 5 12 4.5 0.55.6 5f 69 9 5 12 4.5 0.5 5.7 5g 10.4# 3.6 5 12 4.5 0.5 5.8 5h 10.4# 3.65 12 4.5 0.5 #i.e. 10.4% w/w powder (skim milk and mycoprotein) plus 64%w/w water giving a total of 74.4% w/w water and powder.

The homogenised dispersion of mycoprotein in water (or reconstitutedpowder) was heated to 50° C. along with the dry ingredients, glucosesyrup and oil. This heated mix was then mixed using the Silverson at8000 rpm, allowing the temperature to increase to 80° C. and holding for30 seconds prior to rapid cooling to below 10° C. This mix was then‘aged’ for four hours before whipping and freezing using a Gaggiolaboratory ice cream maker.

Samples of each dessert were evaluated to assess the geometry of themycoprotein filaments contained therein and the results are provided inTable 10.

TABLE 10 Standard Mean deviation Median Batch No (um) (um) (um) 5.3 23.542.5 11.3 5.4 16.0 22.0 11.3 5.5 15.6 15.2 11.3 5.6 17.5 17.8 12.9 5.722.2 30.1 12.1 5.8 19.2 17.7 13.7

The desserts prepared were evaluated by a panel of assessors trained insensory descriptive analysis as for Example, 4 above. The raw scoresobtained were converted into a principal components plot which isprovided in FIG. 2.

Acceptability scores for the desserts are shown in Table 11a on a scalewherein 0 represents “acceptable no defects” up to 3 which represents“unacceptable”. Table 11 shows each to have a score of less than 1 and,therefore, each is “acceptable”.

TABLE 11 Example No Score 5a 0 5b 0 5c 0.1 5d 0.4 5e 0.4 5f 0.2 5g 0.95h 0.2

As will be appreciated, the mycoprotein replaces fat in the dessert andyet the eating quality of the dessert is acceptable. Thus, themycoprotein appears to act as a fat mimetic.

Additionally, referring to FIG. 2, the controls (Examples 5a and 5b) areseparated from those containing mycoprotein chiefly by speed of melt (inthe mouth). Thus, the mycoprotein appears to affect the freeze-thawcharacteristics of the dessert.

As for the yoghurt, the mycoprotein paste content in the desserts was20% w/w and/or the desserts included 5% w/w of paste solids. Thenutrient levels may be calculated based on details in Table 7b on thebasis of, for example two conventional scoops (about 150 ml or 100 g).

Preparing desserts in the manner described enables advantageously highlevels of important nutrients to be supplied whilst not affectingsignificantly the eating quality.

EXAMPLE 6 Preparation and Evaluation of Flavoured Milk Drinks

Seven batches of flavoured milk drink were prepared such that amycoprotein paste content of 18.75% w/w was present in the finalproduct. This concentration delivers about 4.70% w/w of paste solids.The seven batches varied from one another in using various hyphal aspectratios and/or dispersion rheologies (based on the results in Example 1)and some were made using dried product produced as described in Example3.

Details of the batches and particularly the presentation of mycoproteinin the batches are provided in Table 12.

TABLE 12 Example No Description 6a Control using skim milk (nomycoprotein) 6b 18.75% w/w mycoprotein addition using formulation ofmycoprotein in skim milk dispersed by Silverson mixing (Example 2a) 6c18.75% w/w mycoprotein addition by using formulation of mycoprotein inskim milk, and homogenised with a Crepaco unit at 270 bar (Example 2d)6d 18.75% w/w mycoprotein addition by using formulation of mycoproteinin skim milk, homogenised with an APV Lab 2000 at 750 bar (similar toExample 2c but Crepaco not used). 6e Flavoured milk drink prepared fromreconstituted mycoprotein and skim milk spray dried powder, so as togive an equivalent of 20% w/w native paste in the finished product.Powder prepared using a Crepaco homogeniser at 270 bar as pre-treatment.6f Flavoured milk drink prepared from reconstituted mycoprotein and skimmilk spray dried powder, so as to give an equivalent of 18.75% w/wnative paste in the finished product. Powder prepared using an APV Lab2000 homogeniser at 1750 bar as pre-treatment. 6g 18.75% w/w mycoproteinby mixing mycoprotein in skim milk using a Stefan mixer then homogenisedon a dairy homogeniser at 200 bar and then processed on a UHT plant at140° C. for 4 seconds then cooled at 5° C. and packed into 250m1 TetraPaksm cartons.

A summary of the ingredients in the milk drinks is provided in Table 13.

TABLE 13 Skim Skim Milk Milk Flavour Paste/spray Skim with with andBatch Mycoprotein/ dried powder Milk Paste powder Sugar Stabilisercolour Water No protein used % w/w % w/w % w/w % w/w % w/w % w/w % w/w %w/w 6.1 6a 0 93.75 0 0 6 0.03 0.24 0 6.2 6b 0 0 93.75 0 6 0.03 0.24 06.3 6c 0 0 93.75 0 6 0.03 0.24 0 6.4 6d 0 0 93.75 0 6 0.03 0.24 0 6.5 6e9.04 0 0 2.41 6 0.03 0.24 82.28 6.6 6f 9.04 0 0 2.41 6 0.03 0.24 82.286.7 6g 0 0 93.75 0 6 0.03 0.24 0

Batch numbers 6.1 to 6.4 were prepared by adding sugar, stabiliser,colour and flavour to either skim milk (batch number 6.1) or skim milkand paste (batch numbers 6.2 to 6.4). The mixtures were then heated upto 95° C., held for 1 minute and then cooled to less than 10° C.

Batch numbers 6.5 and 6.6 were prepared by reconstituting the skim milkand paste powder in water then adding sugar, stabiliser, colour andflavour. The mixtures were then heated up to. 95° C., held for 1 minuteand then cooled to less than 10° C.

Batch number 6.7 was prepared by mixing mycoprotein in skim milk using aStefan mixer, homogenising the mixture using a diary homogeniser at 200bar, adding sugar, stabiliser, colour and flavour and then processing ona UHT plant at 140° C. for 4 seconds, followed by cooling to 5° C. andpacking into 250 ml Tetra Paks™ cartons.

The milk drinks were assessed by a panel as described in the precedingexamples. Results are shown in Table 14a.

TABLE 14a Batch No Drinking Quality 6.1 Thin body lacking in creaminess;good colour and flavour. 6.2 Thick pulpy texture; good colour andflavour. 6.3 Not as pulpy as Batch No. 6.2; good colour and flavour. 6.4Good thick smooth texture; creamy; good colour and flavour. 6.5 Similarto batch no. 6.3 but lacking slightly in body. 6.6 Similar to batch no.6.4 but lacking slightly in body. 6.7 Initially good creaminess, colourand flavour although on storage, went very thick and pulpy and startedto separate. The sample was too thick which affected seals on theTetraPack ™ carton and meant that the product had to be stored at below5° C. and had a shorter shelf life compared to that of UHT milkproducts.

The mycoprotein replaces fat in the drink and the eating quality isstill acceptable. Thus, the mycoprotein appears to act as a fat mimetic.

The mycoprotein paste content in the drinks was 18.75% w/w and/or thedrinks included 4.70% w/w of paste solids. The nutrient levels may becalculated based on details in Table 7b.

Preparing drinks in the manner described enables advantageously highlevels of nutrients to be supplied whilst not affecting significantlythe eating quality.

EXAMPLE 7 Preparation and Evaluation of Non-dairy Milk Alternative usingMycoprotein

Dry ingredients were mixed together and dispersed with oil into waterusing a Silverson mixer at about 8000 rpm for 10 minutes. The resultantmix was heated in a a bain-marie to 90° C. for 5 minutes and then cooledto 4° C. with further shearing using a Silverson mixer again at 8000 rpmfor 10 minutes. The dispersion was then homogenised using an APV Labhomogeniser at 1000 bar. The formulation used is shown below:

Ingredient % w/w Sucrose 1.000 Frozen mycoprotein paste 10.000 SunflowerOil 1.500 Genupectin YM-100-L 0.325 Viscarin GP 2050 0.025 Water to100.000The product was evaluated by trained assessors alongside commerciallyavailable non-dairy milk alternatives and was found to perform at parityin terms of texture but with superior flavour delivery due to theinherently bland taste profile of mycoprotein. This is a significantproduct advantage. The product may address the problem of lactoseintolerance whilst not being soy protein based.

EXAMPLE 8 Preparation and Evaluation of Low Fat Spreads

A low fat spread is a water in oil emulsion where the oil phase is thecontinuous phase and the water phase is the dispersed phase, wherein anemulsifier or emulsifiers is/are used to prevent the two phases fromseparating.

Preparation of Water Phase

This comprised the following:

% w/w Mycoprotein paste & BMP 58.39 solution Salt 1.5 Modified Starch(National 1.5 Starch Coarse Instant Clear Jel) Potassium sorbate 0.1Butter flavour 2807 0.01

The paste and BMP solution comprised the following:

% w/w Buttermilk BMP Solution 65 Mycoprotein paste 35

The buttermilk solution comprised the following:

% w/w Water 96.5 Buttermilk powder  3.5

The buttermilk powder was added to water to reconstitute it and providethe buttermilk (BMS) solution. Mycoprotein paste was added at 35% w/w tothe buttermilk solution and the combination was left for 30 minutesbefore being homogenised at 200 Bar using a Gaulin dairy homogeniser.Thereafter, the mixture was heated up to 55° C. and the other componentsof the water phase were added using an Ytron mixer which is arranged toachieve emulsification of the oil and water phases.

Preparation of Oil Phase

This comprises the following:

% w/w Oil blend (Grinstead PS209) 38.99 Dimodan OT 0.6 Pectin GrinstedPS209 0.4 Beta carotene 0.002 Butter flavour 2822 0.01

The oil blend was heated to 50° C. and blended with the otheringredients to prepare the oil phase.

Preparation of Low Fat Spread

The oil phase was added to an emulsion tank and the water phase wasadded slowly thereto. The product was processed using a Krepaco ScrapeSurface Heat Exchanger using three barrels. The emulsion was heated to80° C., cooled to 50° C., thereafter cooled to 10° C. and pin worked.The low fat spread was then collected in tubs.

The spread was found to have a slightly open coarse texture; the meltdown was very good; the spreadability and flavour release were good.

The spread prepared has a mycoprotein paste content of 20% w/w whichdelivers about 4% w/w of paste solids. The nutrient levels may becalculated based on details in Table 7b.

Table 15 details nutrient levels supplied by mycoprotein in two 10 gservings of the spread at various paste inclusions.

Preparing low fat spread in the manner described enables advantageouslyhigh levels of important nutrients to be supplied whilst not affectingsignificantly the eating quality.

The reader's attention is directed to all papers and documents which arefiled concurrently with or previous to this specification in connectionwith this application and which are open to public inspection with thisspecification, and the contents of all such papers and documents areincorporated herein by reference.

All of the features disclosed in this specification (including anyaccompanying claims, abstract and drawings), and/or all of the steps ofany method or process so disclosed, may be combined in any combination,except combinations where at least some of such features and/or stepsare mutually exclusive.

Each feature disclosed in this specification (including any accompanyingclaims, abstract and drawings), may be replaced by alternative featuresserving the same, equivalent or similar purpose, unless expressly statedotherwise. Thus, unless expressly stated otherwise, each featuredisclosed is one example only of a generic series of equivalent orsimilar features.

The invention is not restricted to the details of the foregoingembodiment(s). The invention extend to any novel one, or any novelcombination, of the features disclosed in this specification (includingany accompanying claims, abstract and drawings), or to any novel one, orany novel combination, of the steps of any method or process sodisclosed.

1. A method of preparing a dessert, milk drink or low fat spread, themethod comprising contacting an aqueous formulation with one or moreother ingredients of said dessert, milk drink or low fat spread, whereinsaid aqueous formulation is prepared in a method which comprises:providing a mixture which includes edible fungi in an aqueous liquid andsubjecting the mixture to a size reduction process in order to producean aqueous formulation comprising edible fungal particles arranged toact as a fat mimetic, said particles having a dimension in a firstdirection of at least 1 μm and less than 200 μm, wherein said dimensionin said first direction is a maximum dimension of said particles,wherein said edible fungi include at least 80 weight percent (wt. %) offungal mycelia.
 2. A method according to claim 1, wherein said ediblefungi is selected from fungi imperfecti.
 3. A method according to claim1, wherein said edible fungi comprise cells of a Fusarium species.
 4. Amethod according to claim 1, wherein edible fungi in said mixture priorto said size reduction process have a maximum dimension in a firstdirection of at least 400 μm.
 5. A method according to claim 1, whereinsaid mixture includes at least 3% w/w and less than 20% w/w of saidedible fungi on a dry matter basis.
 6. A method according to claim 1,wherein said aqueous liquid comprises water having dissolved and/orsuspended solids.
 7. A method according to claim 1, wherein said mixtureis prepared by contacting said edible fungi and said aqueous liquidwherein said edible fungi are in the form of a paste which comprises atleast 10% w/w edible fungi on a dry matter basis.
 8. A method accordingto claim 1, the edible fungal particles having an average aspect ratioof less than
 70. 9. A method according to claim 1, wherein the aqueousformulation comprises at least 2% w/w and less than 10% w/w of ediblefungi on a dry matter basis in the dessert, milk drink, or low fatspread.
 10. A method according to claim 1, comprising contacting theedible fungi with milk or milk powder.
 11. A method according to claim1, wherein a dessert is prepared and wherein the dessert is ice-cream.12. The method of claim 1, wherein the particles are at least 5 μm inthe first dimension.
 13. The method of claim 1, wherein the particlesare at least 10 μm in the first dimension.
 14. A method according toclaim 1, which is a method of preparing a dessert or a low fat spread.15. A method according to claim 1, which is a method of preparing adessert.